Saturday, November 11, 2017

winter rainbow gratin

The other day, I was looking for a way to use some sweet potato and finally got around to trying a recipe from Heidi Swanson's "Super Natural Cooking".

Winter Rainbow Gratin adapted from "Super Natural Cooking" 2 servings

1 tablespoon olive oil
1/2 sweet potato, about 8 inches long, washed and cut into cubes
1/2 large carrot, peeled and cut into cubes
1/4 purple onion, cut into cubes
1/2 package of maitake, broken apart into strips by hand
1 small round eggplant, cut into cubes
sprinkle of dry okara
sprinkle of parmesan cheese
salt and pepper

Saute veggies in olive oil over medium heat for about 15 minutes.
Heat oven to 375F (190C).
Transfer veggies to greased casserole dish or saute in an ovenproof skillet.
Sprinkle dry okara and cheese.
Bake for about 40 minutes.

NOTES: Her gratin has no white sauce which seemed more of a hash to me.

Her recipe calls for some potato and breadcrumbs but I used all sweet potato and replaced the breadcrumbs with dry okara.

It also calls for some apple or pear but I left it out.

Next time I make this, I will put it into a larger baking dish, so that everything can crisp up more.

Satoshi also enjoyed this dish.

I am glad I tried this and hope to try this with some apple next time.

p.s. the temps have dropped quite a bit especially in the mornings and evenings, so some of the leaves seem to be earlier than normal...


KirkK said...

Keep warm! Nice recipe.

Rowena said...

I bet that made your place smell nice and cozy :) mine smelled like banana bread yesterday.

K and S said...

Thanks Kirk :)

Rowena, if we lived next door to each other...

Take care you two!